Believer’s Tofu

What can I say…tofu has always had a special place in my heart.

In fact, this variation of the popular Marry Me Tofu recipe is one that has been a go to recipe for me for quick plant based deliciousness for years.

I call this version the Believer’s Tofu because while it’s not going to convince an omnivore that it’s meat…(nor would I want it to), it does change the mind of people who have convinced themselves they don’t like tofu.

For the most part, I am of the belief that if you claim to not like tofu, you just haven’t had it in a way that resonates with you yet!  That is true for all plants in my opinion….mushrooms, sweet potatoes, kale, and even my own aversion to beets…all will find their way into your heart if presented in a way that makes sense to your palate.

So before you see this tofu recipe and resort to your ingrained thinking that you don’t like it…give it go.  And remember…the definition of growth is being willing to have your mind changed!

One thing that will help you achieve success with this recipe is making sure you sear/brown ALL sides of the tofu.  That is what creates the texture you want it to hold even when submerged in a sauce.

The picture of the tofu in this post is in my opinion the best type for this dish.  If you choose one that is less firm, you will need to press it first to expel as much water out as possible.

While not necessary, tofu presses can be helpful and this is the one I’d recommend.  But you could also just wrap the uncut tofu in a clean kitchen towel and place a heavy pot, book or weight on it for 10 minutes or more and that will do the trick. Once pressed, cut or tear it into pieces as instructed in the recipe.

Believer’s Tofu

Print Recipe

Course Main Course

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings 4

Ingredients

Tofu

• 1 Block 12.3oz Extra or Super Firm Organic Tofu
• 2 TBS Olive Oil
• 3 TBS All Purpose Flour (see notes)
• 1/2 tsp Sea Salt
• 1/2 tsp Garlic Powder
• 1/4 tsp Black Pepper

Sauce

• 4 Garlic Cloves, minced
• 4-6 Baby Bella Mushrooms, sliced
• 2 Roma Tomatoes, diced
• 1 Cup Veggie Broth or Water
• 1 Cup Vegan Heavy Cream (see notes)
• 1/4 Cup Nutritional Yeast
• 1/2 tsp Red Pepper Flakes, or to taste
• 1 tsp Oregano
• 1/4 tsp Thyme
• 1 tsp Sea Salt, or to taste

Instructions

• Whisk 3 TBS of Flour, 1/2 tsp salt, 1/2 tsp of garlic powder, 1/4 tsp pepper in a bowl. Toss the tofu pieces to coat, shaking loss any excess flour from the tofu.
• Add olive oil to a medium pan and heat for 2 minutes.  Add the tofu pieces, making sure not to crowd the pan. Tofu should be in a single layer with a little room in between pieces.  Let tofu cook 3-5 minutes and then turn.  Keep allowing each side of the pieces to brown and continue turning until all sides of the tofu are seared.
  
• *Don’t skip this step!  Searing/browning all sides is key to the desired texture for this dish, that of which is a chewy texture rather than a mushy one. 
• Once the tofu is very seared on all sides, remove it from the pan and set aside on a plate, uncovered. 
  
• Add 2 TBS water to the same pan the tofu was cooked in. Add the garlic, mushrooms and tomatoes. Cover and cook for 8-10 minutes, stirring frequently to avoid sticking.  Uncover; the mushrooms and tomatoes should be moist but not sitting in a lot of liquid; if necessary, continue to cook uncovered until liquid is reduced to almost none, but not allowing the vegetables to stick to the pan.
• Once ready, add all remaining ingredients, except the cooked tofu.  Stir and bring contents of the pan to a boil; then add the tofu.
  
• Stir to coat the tofu and continue to let it all bubble in the pan for several minutes.

  The ideal consistency should be saucy, not runny.  Continue to cook while stirring often until desired thickness is achieved.
• Enjoy as is or enhance it with any of the suggestions in the recipe notes!

Notes

• This is incredibly versatile as many of the best recipes are. Feel free to swap the mushrooms for broccoli, add more garlic, or stir in some spinach at the end of cooking. So many possibilities!
• Don’t be afraid to just use what you have. If you have Better Boy or Campari tomatoes instead of Roma, use those instead. Shitakes, white button, or oysters mushrooms can stand in for bellas.
• You can omit the flour step for the tofu and just sear it coated in the seasonings. The sauce may be a little less thick and the tofu texture a little less firm but it’s still delicious! You’ve now made it gluten free! Alternatively, you can swap the all purpose flour for a gluten free flour, though I have not tested the recipe that way.
• Vegan heavy cream, sometimes referred to as culinary cream, is often available at most grocery stores. There are many brands and I have used both Silk and Country Crock plant based options with success in this dish.
• Ways to enhance this dish include some options like spooning it over cooked rice or quinoa, serving it with mashed potatoes, garlicky bread, or topped with toasted nuts, seeds or fresh herbs.
• Depending on any modifications you make, this recipe will freeze well!